from the urls-we-dig-up dept

Genetically engineered organisms already produce some highly valuable products for us. Insulin used to be harvested from the pancreases of pigs, but now stockpiles of human insulin can be made using a fermentation process with bio-engineered bacteria. Various kinds of yeast can produce different kinds of breads and beers, but if we can modify these tiny organisms at will, yeast could produce an incredibly wide variety of products. Just check out these links on the versatility of yeast.

from the urls-we-dig-up dept

Algorithms are data mining every aspect of our lives and the world around us -- to pull out interesting bits of information that we should act on. Companies like Google and Facebook come up with algorithms to figure out when to put ads in front of our eyes and how to display pertinent information (sometimes at the same time). Other algorithms are apparently watching what we eat, and trying to highlight what makes food taste good for us or how to formulate the "perfect Pepsis" or find unexpected recipes or flavor combinations. Here are just a few examples of software-based culinary art.

from the urls-we-dig-up dept

There's no accounting for taste -- unless of course you have to quantify it with sensory panels and professional tasters. It's not quite an exact science which is sorta why you can never get 4 out of 5 dentists to agree on anything, but researchers are still trying their best to learn about how we perceive different tastes. If you're a serious foodie or just curious, check out some of these links on flavors and how we sense them.

from the urls-we-dig-up dept

Everyone likes a good home-cooked meal. And making everything "from scratch" seems to be a popular thing to do, especially if you have entirely too much free time. If you're up to the challenge, here are just a few pointers to recipes that you might want to try someday.

from the urls-we-dig-up dept

Quantifying how our taste buds react to different ingredients isn't an easy task. It's hard enough to get 4 out of 5 dentists to agree on a toothpaste, so it's understandably difficult to get untrained taste testers to agree on what kind of flavors they prefer. The assumption that there is a single "best-tasting" formula for a particular food is unrealistic in many cases, anyway, as Malcolm Gladwell's popular TED talk on spaghetti sauces discusses. Still, food science has to take some kind of measurements, and here are just a few examples.

from the urls-we-dig-up dept

The sense of taste is surprisingly complex. It's related to the sense of smell, but various foods also have combinations of textures and consistencies that make taste tests an interesting (and difficult to fully understand) field of study. There are "perfect Pepsi's" -- not just a single "good" taste that everyone can agree upon. Here are just some other tidbits on tasting.